Nut-poppy seed cake with apple compote

Name: Nut-poppy seed cake with apple compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Apples (e.g. Jonagold); 1 TABLESPOON Lemon juice; 5 TABLESPOONS Sugar; 100 ml apple juice; 1 Cinnamon stick; 2 Eggs (Gr. M); 2 TABLESPOONS ground poppy seed; 7-10 Tbsp Salt; 6 TABLESPOONS + 1⁄8 l milk; 125 g Flour; 40 g Hazelnut kernels; 1 TABLESPOON Butter; 4 TABLESPOONS Wild cranberries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Apples (e.g. Jonagold)
1 TABLESPOON Lemon juice
5 TABLESPOONS Sugar
100 ml apple juice
1 Cinnamon stick
2 Eggs (Gr. M)
2 TABLESPOONS ground poppy seed
7-10 Tbsp Salt
6 TABLESPOONS + 1⁄8 l milk
125 g Flour
40 g Hazelnut kernels
1 TABLESPOON Butter
4 TABLESPOONS Wild cranberries

Directions

1
For the compote, peel and quarter apples and remove the core. Cut the quarter into small pieces and mix with lemon juice. Caramelise 2 tablespoons of sugar in a pot until golden. Deglaze with apple juice, add cinnamon stick and apples.
2
Cover and simmer for about 10 minutes. Pour the apple compote into a bowl and let it cool down.
3
Separate the eggs for the trash. Whisk the egg yolks, poppy seeds, 1 tablespoon of sugar, 1 pinch of salt and 6 tablespoons of milk. Add flour and 1⁄8 l milk alternately. Chop hazelnuts coarsely and stir in. Let the dough swell for about 10 minutes.
4
Beat the egg whites until stiff, adding 1 tablespoon of sugar. Carefully fold the beaten egg whites into the dough.
5
Heat butter in a pan (approx. 24 cm Ø). Pour in the dough and bake at low heat until golden on one side. Quarter the dough with a spatula, turn it over and bake for another 3 minutes.
6
Tear into pieces, sprinkle with 1 tablespoon of sugar and bake until done. Serve with apple compote and cranberries.